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Low Carb Slowcooker Beef Stew
Low Carb Slowcooker Beef Stew

Before you jump to Low Carb Slowcooker Beef Stew recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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As you can see, it’s easy to start incorporating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to low carb slowcooker beef stew recipe. To make low carb slowcooker beef stew you need 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Low Carb Slowcooker Beef Stew:
  1. You need 3.5 Lb Chuck Roast Trimmed & Cut Into 1.5 Inch Cubes (approx.)
  2. Prepare 2 Cups Low Sodium Beef Broth
  3. You need 1 Tbsp Worcestershire Sauce
  4. Provide 1 Tbsp Tomato Paste
  5. Provide 2 Tsp Kosher Salt
  6. Use 1 Tsp Freshly Ground Black Pepper
  7. Get 1/2 Tsp Dried Oregano
  8. Take 1/4 Tsp Dried Rosemary
  9. Use 1/2 Tsp Dried Parsley
  10. Provide 1/4 Tsp Marjoram
  11. Get 2 Tsp Fresh Thyme Leaves
  12. Provide 5-6 Carrots Sliced into 1 Inch Pieces
  13. Get 4 Cloves Garlic Minced
  14. Get 3 Celery Stalks Cut into 1/2 Inch Pieces
  15. Use 1 Large Yellow Onion Chopped
  16. Use 8 Oz Package of White Button Mushrooms
Instructions to make Low Carb Slowcooker Beef Stew:
  1. I started with getting my meat and veggies in the crockpot. I used a 3.5 pound chuck roast which I trimmed and cubed into about 1.5 inch pieces. I chopped 1 large onion, 5 carrots, 3 celery stalks, and 3 cloves of garlic. Turn your crockpot on the low 8 hour setting. Add the veggies first and then put the cubed meat on top. Cover and let it start to warm while you get your broth and seasoning ready.
  2. In a bowl Combine 2 cups of low sodium beef broth, 1 tablespoon Worcestershire sauce, 1 tablespoon tomato paste, 2 teaspoons salt, 1 teaspoon pepper, 1/2 teaspoon dried oregano, 1/4 teaspoon dried rosemary, 1/2 teaspoon dried parsley, 1/4 teaspoon marjoram, and the leaves from a few sprigs of fresh thyme (about 2 teaspoons.) Mix well and then pour over your meat and veggies.
  3. Cover and let cook for 7 hours (stirring every 2 hours.)
  4. After 7 hours spoon out some of the broth and veggies (about 1.5 to 2 cups.) Either use a blender or an immersion blender to blend until smooth, but be very careful because it is very hot.
  5. Add one 8 ounce pack of mushrooms (quartered,) and add the broth and veggies you just blended. Give it a taste and add salt and pepper to taste.
  6. Stir and let cook for the last hour uncovered. - - By blending the veggies and broth you make a thicker gravy without having to use flour or cornstarch. - - I served it over a cauliflower mash. If you're wanting to indulge rice or potatoes are good serving suggestions as well.

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